Responsible and ethically harvested canine detected wild Oregon truffles and truffle dog services.
Umami Truffle Dogs specialize in harvesting wild culinary truffles of the Pacific Northwest. Our premium truffles are delivered to you at their aromatic peak. Kris and her Belgian Malinois dog, Ilsa, are one of the world’s most experienced professional truffle dog teams. Their truffles are sought after by quality chefs and fine food establishments. They are located in Eugene, Oregon, in the heart of wild Oregon truffle country. They have successfully harvested:
- Oregon winter white truffles (Tuber oregonense)
- Oregon spring white truffles (Tuber gibbosum)
- Oregon black truffles (Leucangium carthusianum)
- Oregon brown truffles (Kalapuya brunnea)
- Pecan truffles (Tuber lyonii)
- French black (Perigord) truffles (Tuber melanosporum)
Why use a dog to hunt truffles?
Using a canine team to locate truffles is the only responsible and ethically sustainably way to harvest these culinary gems, as opposed to the blind and indiscriminate “raking” methods used by humans. The vastly superior canine olfactory senses detect only that of a ripe truffle and not the immature or unripe truffle. A canine will also pinpoint the exact location of a ripe truffle, thus allowing for minimal disruption of the mycelium within the soil of the delicate forest ecology, insuring the continuation of subsequent generations of future truffles.
Umami Truffle Dogs Make Oregon Agricultural History!
On February 28th, 2013, while working in a southern Willamette Valley truffiere, Kris and Ilsa discovered the first ever successfully cultivated french black Perigord truffle grown on the west coast of the North American continent. A sample of the truffle was microscopically examined by Dr. Charles leFevre of New World Truffieres, Inc. and was positively identified as a french black (Tuber melanosporum) truffle.
What does Umami mean?
Um-a-mi noun \ü-ˈmä-mē\
It’s long been accepted in the Western world that there are four elements of taste — sweet, salty, sour, and bitter. In 1908, Tokyo Imperial University researcher Kikunae Ikeda identified a fifth taste that he called umami, a word loosely interpreted as “delicious” or “savory” — the essence of flavor, another dimension. The fact that truffles contain three different types of umami substances in the form of glutamate, inosinate and guanylate means that they can be considered as one of the world’s top three delicacies. Truffles are relished as much for their aroma as they are for their taste, and because it is very difficult to cultivate, they are famous for commanding high prices.